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Grilled Farmers’ Market Sandwich

33 Mins


2 Tablespoons Olive Oil, divided

8 Slices Eggplant, ½" thick

2 Slices Red Onion, ½" thick

1 Large Zucchini, cut lengthwise into 4 pieces

2 Teaspoons Fresh Rosemary, chopped

1/4 Teaspoon Black Pepper

1/8 Teaspoon Salt

1 Tablespoon White Balsamic Vinegar

8 Slices Martin’s 100% Whole Wheat Potato Bread

Cooking Spray

4 Slices Provolone Cheese, halved

8 Slices Tomato, ¼” thick

8 Basil Leaves

Serves: 4


Step 1

Preheat grill to medium-high heat.

Step 2

Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.

Step 3

Combine 1 tablespoon oil and balsamic vinegar in a bowl. Brush vinegar mixture over both sides of each slice of bread.

Step 4

Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings.

Step 5

Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.

Step 6

Grill bread slices; 1-2 minutes per side or until toasted. Remove from grill.

Step 7

Place half a piece of cheese on four of the bread slices; then top each serving with the following: 1 slice eggplant, 1 slice tomato, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 slice eggplant, 1 slice tomato, 1 basil leaf, 1 half piece of cheese, and top slice of bread.

Step 8

Place sandwiches on grill rack; lower heat, and grill 2 minutes, covered, or until cheese melts, being care not to burn the bread.

Recipe adapted from: